Best Spicy Pork Ribs With Tangy Slaw Recipes

SWEET& SPICY BBQ RIBS

Sweet& Spicy BBQ Ribs image

Sweet, sticky and with a touch of spice, these bbq ribs will be the star of the show! (if the "show" is dinner, and the "venue" is your backyard). They are so tender they fall of the bone. Right into your mouth. Go ahead. Get some!

Provided by Kylee Cooks

Categories Dinner

Time 4h10m

Number Of Ingredients 23

Ingredients

2 Tbs paprika (smoked)
1 1/2 Tbs dark brown sugar (packed)
1 Tbs garlic powder
1 Tbs prepared chili powder
1 Tbs kosher salt
1 1/2 tsp onion powder
1 1/2 tsp cracked pepper
1/2 tsp dried thyme
1/2 tsp cayenne pepper
2 Racks St Louis Style Ribs
1 cup ketchup
2/3 cup apple juice
1/3 cup apple cider vinegar
2 Tbs dark brown sugar ((packed))
2 Tbs unsulfured molasses
1 Tbs Worcestershire sauce
1 tsp prepared chili powder
1 tsp smoked paprika
1/2 tsp tsp cumin
1/4 tsp cracked pepper
1 cup apple juice
6 Tbs sauce (from above)
1/4 cup apple cider vinegar

Steps:

Take a dull knife, slide the tip under the membrane on the back of each rack, and loosen it. Take the corner of it and pry off the entire membrane from the back of the ribs.
Mix the rub ingredients together until well blended.
Rub evenly over the top side of the ribs, and massage into the meat. Set aside in the fridge for an hour or so, or overnight if you want even better flavor.
Preheat the oven to 300 degrees F. Place the ribs on a foil lined sheet pan, cover with foil and bake for an hour while you make the sauce and mop.
After an hour, mop the ribs, and continue to mop every 30-45 minutes or so. The ribs should be in the oven about 3 hours.
Remove the ribs from the oven, and baste them with some of the sauce.
Heat the grill to medium high and cook them for about 10 minutes, basting regularly with the sauce.
Take them off, baste some more and cover with foil. Rest for 30 minutes.

Nutrition Facts : Calories 492 kcal, Carbohydrate 36 g, Protein 31 g, Fat 24 g, SaturatedFat 5 g, Cholesterol 113 mg, Sodium 1803 mg, Fiber 2 g, Sugar 27 g, ServingSize 1 serving

SPICY PORK RIBS

Spicy Pork Ribs image

These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.

Provided by Jamie Oliver

Categories main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 garlic cloves, crushed
2 fresh red chillies
Sea salt and freshly ground black pepper
2 teaspoons smoked paprika
1/2 teaspoon dried chilli flakes
4 tablespoons olive oil
1 rack pork belly ribs
1 orange, zested and juiced
1 lime, zested and juiced
2 tablespoons honey

Steps:

Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.

SPICY SOY RIBS WITH SWEET AND SOUR SLAW

Spicy Soy Ribs with Sweet and Sour Slaw image

Provided by Food Network

Categories main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 18

Ingredients

6 tablespoons ketchup
2 tablespoons chili sauce
2 tablespoons honey
2 tablespoons light soy sauce
1 tablespoon Chinese 5-spice powder
1 tablespoon Shaohsing rice wine
1 rack pork spareribs, cut in half across the bone and cut into single ribs
1/4 cup fresh cilantro leaves, chopped
6 radishes, grated
2 carrots, peeled and grated
2 Fresno chiles, finely diced
1 small Napa cabbage, shredded
1/2 medium onion, grated
1/4 cup mayonnaise
3 tablespoons lemon juice
1 tablespoon honey
Sea salt
Freshly ground black pepper

Steps:

For the ribs: In a large bowl, combine ketchup, chili sauce, honey, soy sauce, 5-spice and rice wine. Then add the ribs. Marinate the ribs for 1 hour in the refrigerator, or as long as overnight.
Preheat a grill or grill pan over medium-high heat, making sure the grates have been brushed clean and lightly oiled before cooking.
Remove the ribs from the marinade and reserve the marinade. Place the ribs on the grill and cook for 20 minutes, turning every 5 minutes. Place the marinade into a saucepot and bring to a boil for 5 minutes. Once boiled, continually baste the ribs as they are turned and until they are cooked through.
For the slaw: While the ribs are cooking, in a medium bowl, add the cilantro, radishes, carrots, chiles, cabbage and onions, and toss together.
In a small bowl, whisk together the mayo, lemon juice and honey, and then add to the slaw mixture and toss to coat. Season with salt and pepper. Serve immediately with hot ribs for the perfect BBQ treat!

SPICY PORK RIBS WITH GARLIC AND TOMATOES

Spicy Pork Ribs With Garlic and Tomatoes image

Boy do we love ribs!! This recipe is one of my favorites. Tons of flavor and sure to please everyone! Note: St. Louis-style ribs, cut from the spare rib and trimmed so there is less waste, are particularly meaty and succulent. The racks are pretty large, so you'll need a big roasting pan for this recipe.

Provided by kiwidutch

Categories Pork

Time 3h25m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 (3 lb) st. louis-cut pork rib racks, see Note
coarse sea salt or kosher salt
fresh ground black pepper
2 (28 ounce) cans plum tomatoes
1/4 cup fresh basil leaf, plus additional chopped basil for garnish
1/2 lb bacon, diced
10 garlic cloves, coarsely chopped
3 red onions, sliced
2 1/2 cups dry white wine
1/4 cup extra virgin olive oil
1/4 cup sherry wine vinegar
4 teaspoons crushed red pepper flakes

Steps:

Preheat oven to 350 degrees.
Season ribs with salt and pepper and place in large, flame-proof roasting pan. Pour tomatoes over ribs and scatter basil on top.
In skillet over medium-high heat, saute bacon until slightly crisp, about 4 minutes.
Add half the garlic and all the onions and cook until browned, about 7 minutes.
Pour in wine and let mixture simmer until reduced by half, about 10 minutes.
Pour onion mixture over ribs, cover pan tightly with foil, and bake until meat is literally falling off the bone, 2 1/2 to 3 hours. Transfer ribs but not sauce to a plate.
Just before serving, in skillet over high heat, warm oil. Add remaining garlic and saute until fragrant and lightly golden, about 2 minutes.
Add vinegar and red pepper flakes and bring back to simmer. Pour garlic mixture into pan with sauce from the ribs, place it over high heat, and let it reduce by about a third, about 10 minutes.
Add ribs to pan and toss them around to coat them in sauce and reheat them. Serve them hot, garnished with more basil, if desired.

Nutrition Facts : Calories 368.4, Fat 25, SaturatedFat 6.9, Cholesterol 36.3, Sodium 269.9, Carbohydrate 15.3, Fiber 3.3, Sugar 7.9, Protein 9.2

ROBIN'S SPICY RIBS

Robin's Spicy Ribs image

A great recipe that you can make ahead and marinate overnight. If you like your barbecue ribs a little on the spicy side, you will love these ribs! Great with potato salad and baked beans.

Provided by RYANEZ7

Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs

Time 9h45m

Yield 4

Number Of Ingredients 13

Ingredients

2 pounds pork spareribs, cut into serving size pieces
2 lemons, juiced
1 (16 ounce) jar picante sauce
⅓ cup brown sugar
½ cup barbeque sauce
3 cloves garlic, minced
3 tablespoons prepared mustard
2 tablespoons Worcestershire sauce
2 fresh jalapeno peppers, chopped
1 cup chopped red onion
1 teaspoon salt
2 teaspoons ground black pepper
2 tablespoons crushed red pepper flakes

Steps:

Place the ribs in large pot with enough water to cover, and bring to a boil. Stir in the lemon juice. Cook the ribs 1 hour, until meat is tender. Drain, and place in large resealable plastic bags.
In a medium saucepan over medium heat, mix the picante sauce, brown sugar, barbeque sauce, garlic, mustard, Worcestershire sauce, jalapeno peppers, and onion. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally, until thickened. Pour over the ribs in the plastic bags. Seal bags, and marinate ribs 8 hours, or overnight, in the refrigerator.
Preheat the grill for high heat.
Lightly oil the grill grate. Place ribs on the grill, and discard remaining marinade. Season ribs with red pepper flakes, and cook 10 to 20 minutes, turning once, until browned and crisp.

Nutrition Facts : Calories 607.7 calories, Carbohydrate 51.5 g, Cholesterol 120.1 mg, Fat 32 g, Fiber 5.9 g, Protein 32.8 g, SaturatedFat 11.3 g, Sodium 1974.7 mg, Sugar 33 g

SPICY TAMARIND PORK RIBS WITH SCALLIONS AND PEANUTS

Spicy Tamarind Pork Ribs With Scallions and Peanuts image

This recipe balances richness with a tart sweetness, and features a two-part approach to cooking the meat that yields complex flavor. Pork spare ribs are marinated, covered and baked until just tender. They're then brushed with a glaze made with an invigorating combination of tamarind, ginger, nutmeg and scotch bonnet chile. You can finish the ribs in a hot oven or on the grill; the glaze caramelizes nicely either way. They are delightful as a finger food or as a main dish with practically any accompaniment, like this cool cucumber salad.

Provided by Yewande Komolafe

Categories dinner, finger foods, meat, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 racks baby back or spare ribs (about 2 1/2 pounds each)
1 cup dark brown sugar
2 teaspoons garlic powder
1 teaspoon ground cayenne
1 teaspoon black pepper
1 tablespoon kosher salt, plus more to taste
1/2 cup store-bought tamarind concentrate or purée
1 scotch bonnet chile, stemmed and chopped, or 2 tablespoons sambal oelek or other chile paste
2 tablespoons honey
2 tablespoons grated ginger
1/4 teaspoon ground nutmeg
1 tablespoon lime zest (from about 2 limes)
1/2 cup thinly sliced scallions
1/4 cup peanuts, crushed (optional)

Steps:

Heat the oven to 300 degrees. Spread the ribs out on a cutting board and pat dry with paper towels.
In a small bowl, combine 1/2 cup brown sugar with the garlic powder, cayenne, pepper and 1 tablespoon salt. Rub both sides of each rack with the brown sugar mix. Wrap each rack in a double layer of foil and crimp along the edges to seal. Place on a baking sheet and cook until the meat is tender but not falling off the bone, about 2 to 2 1/2 hours. Allow to cool before unwrapping, being careful of rising steam. Remove the ribs from the foil packets and cut each rack into 4- to 6-rib portions.
While the ribs bake, add the remaining 1/2 cup brown sugar with the tamarind concentrate, chile or chile paste, honey, ginger and nutmeg to a small saucepan over medium-low heat. Stir to combine, bring to a slight simmer and cook until sauce is slightly reduced and thickened, about 8 minutes. Remove from heat, add the lime zest, season to taste with salt and allow to cool completely.
Finish the ribs on the grill (or proceed to Step 5 to finish the ribs in the oven): Heat a gas or charcoal grill to medium. Brush the ribs on both sides with a thin coat of the glaze. Place the ribs on the grill, turning often, until the glaze is sticky and charred in spots, 5 to 7 minutes.
Finish the ribs in the oven: Line a baking sheet with foil and arrange the ribs, meat-side up. Brush the tops with glaze and broil until glaze is set and caramelized in spots, 3 to 5 minutes.
Brush again with the glaze and transfer the ribs to a board. Slice into individual ribs. Transfer ribs to a platter and top with scallions and crushed peanuts.